Sang Whang Sings the Benefits of Ionized Alkaline Drinking Water

Sang Whang Sings the Benefits of Ionized Alkaline Drinking Water By LouAnn Savage   There is a lot of misinformation either spoken or in print about the drinking of alkaline ionized water. This comes in spite of the extensive roads to education that have become available--from the Thursday evening 'Health & Wellness Teleseminar with Dr. Dave' to the many informative meetings taking place throughout North America and the world in any given week to the many books available to us all on the topic of electrolyzed structured water [ionized alkaline water]. One of the most recent questions put to me was, "Is it unhealthy or dangerous to drink alkaline water over 8.5 pH?" Sang Whang, engineer, scientist, inventor of many U.S. patents and author of Reverse Aging, discusses pH in relation to ionized water in easy to understand language. He explains pH of ionized water this way. The mineral content in tap water affects the pH of the ionized water. City supplied tap water on average has a pH of 7.7 to 8.4. The pH value range for alkaline water after ionization is 9.5 to 10.4 whereas well water's pH range is 7.3 to 7.9 and after ionization, alkaline water from this source is generally 8.9 to 9.5. Alkaline water made by an ionizer is most similar to true mountain spring water. He goes on to answer the question, "Could harm come by drinking too much alkaline water with a pH as high as 10?" His answer will surprise some and others not at all. Whang tells us, "No [there is no harm done]." He goes on to say that it takes 32 glasses of ionized alkaline water to simply neutralize the acidic effect of one glass of soda with a pH of 2.5 pH. This vital piece of information can shed more light on the Western lifestyle than any single bit of information. In America, because of diet and lifestyle habits, patterns and excesses, we systematically manufacturer acid in our internal terrain better than most other countries in the world. Another question that is raised from time to time is, "Is it possible for an ionizer to produce alkaline water without creating acid water?" The only possible way this could happen is if the original water was to be acid free in the beginning. This could be possible if the water came from a pristine mountain spring. Acid water, however, is one of the most underrated and overlooked by-products of ionization. It doesn't get appreciated until people use it and come to realize that it is an insurance policy against harmful bacteria that often sits on our meat and produce without our being aware. What we know as e.coli and salmonella are frequent marauders ready to invade our biological terrain at the least suspecting moment. When meat and produce are cleaned with this powerfully disinfecting water, worries about threatening and invasive bacteria can float out the door. Proof comes when you watch bugs on produce rise to the top of the bowl of acid water after cleaning. You'll know exactly what I mean and be glad for all of these new discoveries when you see them happen from your own experience. LouAnn Savage is publisher and editor of The Weekly Healthline, an online health publication. She is lecturer, researcher and marketer for health and fitness programs and product that advance the world toward true health. Follow LouAnn at her blog,http://www.KangenWaterBlog.com, ontwitter.com/kangenwater and Facebook.